healthy casserole

This Taco Casserole is a fun and filling dinner the whole family will love! Plus you can refrigerate or freeze it for a great meal prep option. And it&#039;s Whole30, Paleo, keto, gluten-free, dairy-free and low carb!

Taco Casserole (Paleo, Whole30, low carb)

avocado oil or coconut oil cooking spray

spaghetti squash (about 2-2½ lbs.)

avocado oil, plus more for the squash

fine sea salt, divided, plus more for the squash

black pepper,

onion

bell peppers, any color

lb. lean ground beef

eggs

(16 oz.) jar thick and chunky salsa

cumin

chili powder

garlic powder

regular or smoked paprika

onion powder

Heat the oven to 400°. Grease a 9x13&quot; (3 quart) baking dish with avocado oil or coconut oil spray (if freezing, see notes for directions).

Trim the top of the spaghetti squash off (this will cut off the stem so you don&#039;t have to cut through it later). Cut the squash in half lengthwise and scoop out and discard the seeds. Coat the cut sides of the squash in a thin layer of avocado oil and season with salt and pepper. Place cut-side down on a plate or dish and cover with plastic wrap with a small vent somewhere along the rim. Microwave for 8-12 minutes (you might have to microwave them separately depending on the size of your microwave), or until the shell is soft to the touch. Set aside to cool (careful, plate will be hot).

Meanwhile, heat 2 tablespoons avocado oil in a large, deep skillet or Dutch oven over medium-high heat. Peel and dice the onion and saute in the oil with 1/2 teaspoon salt until softened, stirring occasionally, about 3-4 minutes.

While the onion cooks, chop the pepper into bite-sized chunks, discarding the seeds. Add to the onion along with 1/2 teaspoon salt and saute until slightly softened, stirring occasionally, about 4-5 minutes.

Add the ground beef to the pan with 1/2 teaspoon salt and break it up into smaller and smaller chunks until it&#039;s browned, about 8 minutes. Turn off the heat and set the pan aside to cool.

In a large bowl, whisk the eggs, salsa, cumin, chili powder, garlic powder, paprika, onion powder and 1/2 teaspoon each salt and black pepper.

Use a fork to scrape out the spaghetti squash &quot;noodles&quot; and add to the bowl (hold the squash with a towel if it&#039;s still too warm). Add the veggies and beef and stir everything together until well-blended. Be sure to break up and spread out the clumps of squash noodles.

Pour into the greased pan and bake for 50-60 minutes, until set and browned around the edges. Let cool for 20 minutes, add toppings (see notes for ideas) and serve.

Buffalo Chicken Sweet Potato Casserole is a healthy and satisfying dish that's made using broccoli, onions, bacon, and more. This delicious recipe requires just 10 minutes of prep time!

Buffalo Chicken Sweet Potato Casserole

chicken breasts

sweet potatoes,

broccoli,

buffalo sauce,

avocado oil or olive oil

tsp salt

tsp pepper

cheddar cheese

green onion

turkey bacon

ranch

Preheat oven to 425F and grease 9&#215;13 casserole dish.

Prepare your chicken, potatoes, and broccoli by cutting to smaller pieces.

In a small bowl, mix together buffalo sauce, avocado oil, salt, pepper, and garlic.

In a large bowl, add your sweet potatoes and half of the buffalo sauce mixture. Toss till combined well.

Pour sweet potatoes into casserole dish and roast for 30 minutes, flipping half way through.

Add chicken and broccoli to bowl sweet potatoes were in and add remainder of buffalo sauce. Toss to coat completely.

After 30 minutes is up, add broccoli and chicken to top of sweet potatoes.

Bake for 20-25 minutes or until chicken reaches internal temperature of 165F.

Take out, top with cheese, green onion, and cooked bacon and place back in oven for five more minutes or until cheese has melted.

Let cool a few moments before serving. Add any remaining toppings like ranch or blue cheese.

This is an incredibly tasty casserole, and very interesting flavor combinations. We really enjoyed it. I used pork bacon though.  Super yummy. Making it again tonight.

This was so good! I mixed the ranch and buffalo sauce first then mixed everything else in because I had hot buff sauce. My husband doesn't usually like "one-pot meals" but he and I both loved this and so did our 2 year old!

Made this and oh my lord...shut the front door and someone run and slam the back!  🤤 Delicious!   Whole fam loved it. WILL be making again and again.  Thanks, Erin!  😘

Omg I'm blown away by how DELISH this is! I made it for my boyfriend because our favorite pizza back in college was buffalo chicken bacon ranch from Toppers. This tasted just like it, but obviously way healthier. He loved it! I only used 1/4 cup olive oil and then used the greek yogurt ranch recipe from Ambitious Kitchen to top it with.

This was so good! It has all my favorite foods and flavors and absolutely hit the spot.

But I am curious - is it normal to have a bunch of liquid on the bottom?

So good! Just made this for my entire family tonight and they all loved it. I added black beans and quinoa to mine and it was delicious. Thank you!

Soooo freakin good! Made this the other night and my family loved it. Even better the next day as leftovers!

We made this for our weekly lunch meal prep and absolutely love it! I really loved the sweet potato and buffalo sauce together. We will definitely be saving this recipe to make again!

This was so good!  My husband couldn't stop raving about it.  My kids were not quite as enamored, but they tried all of the components.  The drizzle of ranch really makes it.

My new favorite weeknight dinner! Love this recipe so much. I forgot to pick up broccoli when I made it for the second time so I just added cauliflower and it was such a great addition. Keeping this one on rotation for sure! I also tried goat cheese chunks on it instead of shredded cheese one time and the creamy chunks were so delicious!!

So good! I did it in two separate pans. One with cheese for the hubby and one without for me. The dish is really good! Definitely a keeper. We used the New primal mild buffalo sauce and thought it had great flavor so good recommendation on that brand!

One of my favorite recipes! So easy and makes a delicious dinner!

This is SO good. It has become a staple for both me and my mom! Perfect for meal prepping when you’re busy. It’s also my new favorite way to cook sweet potatoes!

Not only is she the dessert QUEEN, but she makes incredible savory recipes as well! My entire family (with very different food preferences) loved it! Will be making again.

So good! Swapped for red potatoes because that's what I had on hand and it turned perfectly!

Super easy and delicious for meal prep! My husband and I like things extra spicy so we added a bit of hot sauce for a kick as well. I also added some peppers and onions I had on hand with the veggies.

Incredible and sooo easy. This will definitely be in our meal rotation going forward.

What is not to love about this recipe!  All of the flavors blend so well and it is amazing!  My husband said it is one of the best dinners I have made!  This will be added to my regular meal rotation.  I added some blue cheese as with either cheddar...highly recommend!!

Just made this with brussels sprouts and some spinach and it is SO good. Easy enough for me to whip up after a busy day of studying for exams and can’t wait to have leftovers tomorrow !

We absolutely loved this recipe for our whole family! We ended up sprinkling a pack of ranch seasoning on it as well and it was to die for delicious! We have never once had a recipe from Erin we didn’t love!

First off-YUMMY

Some things to me were vague.. 2 small broccoli florets, 5 medium sweet potatoes.. I wish were measured either in grams or cups 
I used two big sweet potatoes and about 2 cups of broccoli. I feel the two big sweet potatoes was a little much. 3/4 of the dish was sweet potatoes! It was yummy, just wish there were more specific measurements is all :-)
Also I used a 9x12 pan and had to switch to a much bigger baking dish.. the 9x12 (didn’t have 9x13) barely fit all the sweet potato.

I made this for me and my boyfriend for dinner thinking it would last me the rest of the week... NOPE. It was SOOOOOOOOOOOOOOOO good that I couldn't help having multiple servings for multiple meals a day. I recommend cutting the chicken really thin. Also, my potato to chicken ratio was a bit sweet potato heavy so I had leftover potatos at the end -- tasted delicious with eggs and more onions for a  breakfast hash.

This 30 minute casserole is full of veggies, beans and lean ground chicken (or turkey)! &nbsp;

Healthy Mexican Casserole

chicken if you can find it)

olive oil

poblano pepper,

red pepper, chopped

onion, chopped

salt

8 inch flour tortillas

can fat free refried beans

ground pepper

corn (fresh, frozen or canned)

black beans

grated cheese

Preheat oven to 375 degrees. &nbsp;In large skillet heat olive oil. &nbsp;Brown ground chicken, breaking up into small pieces as you go along. &nbsp;Drain any excess liquid.

Add chopped peppers and onions to browed chicken and cook until softened but not overly cooked. &nbsp;About 5 minutes. &nbsp; Add corn, black beans and spices. Heat through.

Spray a 9 x 9 inch baking pan with non stick spray. &nbsp;Line bottom of pan with quartered tortillas. &nbsp;

Put the refried beans in a small bowl and heat in the microwave for 30 seconds. &nbsp;Stir to soften. &nbsp;Spread on top of tortillas.

Add cooked meat and veggies on top of refried beans. Pour enchilada sauce over the top.

Sprinkle with cheese and bake for 15-20 minutes until hot in the middle and bubbling around the edges.

Serve with fresh avocado and sour cream.

This creamy broccoli quinoa casserole is a healthier version of the beloved classic made with real, simple ingredients like Greek yogurt and cheddar cheese.

Broccoli Quinoa Casserole

quinoa

extra virgin olive oil

broccoli

black pepper (divided)

carrots

garlic (about 2 cloves)

oregano

cayenne pepper (optional)

all purpose flour

non-fat milk

Greek yogurt

mozzarella

cheddar cheese (divided)

beans

herbs

Preheat

Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat 2 large rimmed baking sheets with nonstick spray. Coat a 9x13-inch or similar casserole dish with nonstick spray and set aside. (The dish you see in these photos is 8 x 10 and is very full.)

Cook

Place 2 cups broth and the quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Roast

While the quinoa cooks, roast the broccoli: place the broccoli in a very large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and ¼ teaspoon black pepper. Toss to coat the florets. If any seem dry, drizzle in a bit more oil as needed. Divide the broccoli between the two baking sheets, spreading it into an even layer and ensuring that the broccoli does not overlap.

Roast the broccoli on the upper and lower thirds of the oven for 10 minutes. Remove from the oven and use a spatula to lightly toss the broccoli and spread it back into an even layer to promote even browning. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the broccoli is browned and the tips are becoming crisp, about 5 to 10 additional minutes.  Turn the oven down to 350 degrees F.

Sauté

In a Dutch oven or similar large, deep sauté pot, heat the remaining 1 tablespoon oil over medium heat. Add the onion and carrots. Sauté until slightly softened, about 5 minutes.

Add the garlic, remaining 1 teaspoon salt,and 1/4 teaspoon black pepper. Stir and let cook just until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top. Let cook until the flour is golden and smells lightly nutty, about 30 seconds to 1 minute, stirring until no white bits remain.

Slowly pour in the remaining 1 cup broth, then the milk, adding a few splashes of liquid at a time. Whisk constantly and pause as needed to break up any lumps. Increase the heat to bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened slightly, about 5 minutes, stirring often.

Stir in the oregano and cayenne. Remove from the heat.

Slowly stir in the quinoa, then fold in the white beans and roasted broccoli. Taste and adjust seasoning as desired.

Stir

Slowly stir in the Greek yogurt, 1/2 cup mozzarella cheese, and 1/2 cup cheddar cheese.

Bake

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella.

Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped herbs and serve.

Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!

Mexican Casserole

cooked brown rice (or quinoa

green bell pepper (chopped)

red bell pepper (chopped)

beef chicken

black pepper

cayenne pepper

garlic (about 2 teaspoons)

reduced fat refried black beans (15 ounces)

mozzarella cheese (divided)

10-ounce tomatoes with green chiles (such as Rotel)

cilantro (for serving)

green onions (for serving)

Be sure to cook your rice if you haven’t already (if you are just reading this and just now realized you don’t have any cooked rice and don’t want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).

Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.

Saute

In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.

Brown

Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.

Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.

Assemble

Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.

Sprinkle

Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.

Scatter

Scatter the tomatoes with green chilis over the top.

Spread

Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.

Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.

Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.

Broil

Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.

Serve

Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

https://content.jwplatform.com/videos/pTygOtli.mp4

Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with rice, chicken, beans, spices, and fresh veggies. Easy and absolutely delicious!&nbsp;NOTE: This recipe has worked fine for me on multiple occasions and has worked for many others, but some readers have reported issues with “burn” warnings. The directions were updated on 1.22.19 to try to help offset the burn warning for new Instant Pot owners (late 2018 and beyond). If you have a newer Instant Pot model (which registers “burn” warnings more easily), I recommend adding 1 full cup of water. Also, be sure to rinse your rice first and fully remove any stuck-on bits of food from the bottom before sealing the pot as the recipe directs.

Instant Pot Mexican Casserole

93% chicken

red bell pepper

green bell pepper

low-sodium black beans

corn kernels (fresh, frozen and thawed,

water (plus

tomatoes

brown rice*

shredded Mexican blend cheese (divided)

cilantro

Turn the&nbsp;Instant&nbsp;Pot&nbsp;to SAUTE and add the oil. Once the oil is hot and shimmering, add the chicken, onion, and salt. Cook and stir, breaking up the&nbsp;chicken&nbsp;as you go, until the meat is no longer pink, about 7 minutes.  Add the red bell pepper, green bell pepper and black beans, corn, chili powder, cumin, and garlic powder. Stir to combine.

Splash in the water and scrape up all of the stuck on bits of food. Make sure to get every bit off so that you avoid a burn warning. Pour in the diced tomatoes in their juices and salsa. Do not stir. Rinse the brown rice and drain (this will help prevent a "burn" warning). Add the brown rice and once again do not stir (again, we are trying to avoid the burn warning here).&nbsp;With the back of a spoon or a spatula, gently push the rice down and spread it evenly so that it is submerged in liquid.

Cover and seal the Instant Pot. Cook on high pressure (manual) for 20 minutes. Allow the pressure to release naturally for 20 minutes, and then vent to release any remaining pressure.  Remove the lid and stir. At this point, the rice may still have a bit of liquid at the bottom, but it will continue to absorb as the casserole sits. Taste and adjust any seasonings as desired.

Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Set the lid back on the Instant Pot (no need to seal; just make sure it is resting on top). Let rest 10 additional minutes to allow the cheese to melt and more of the liquid to absorb. Serve hot with any desired toppings.

https://content.jwplatform.com/videos/fMNyoMOB.mp4

Instant Pot Mexican Casserole. A healthy Instant Pot Mexican recipe with chicken, rice, beans, spices, and fresh veggies. Easy and absolutely delicious!

Healthy Chicken Pot Pie has a creamy filling of veggies, juicy chicken and the best crust. This recipe is so easy to make from scratch. Classic comfort food never tasted so good!

Healthy Chicken Pot Pie {Crustless}

mozzarella or cheddar cheese (shredded)

peas

chicken breast (diced)

celery (diced)

brown mushrooms

chicken broth (low sodium)

milk

cornstarch

thyme

tbsp oil (for frying)

black pepper (to taste)

Cooking spray (I use Misto)

Preheat oven to 375 degrees F. Spray large 9 x 13 baking dish with cooking spray. Set aside.

In a medium bowl, whisk the eggs. Add cooked quinoa, cheese and pepper; stir with a spoon to combine and set aside.

In another medium bowl, make the slurry by combining chicken stock, milk, cornstarch and whisk with a fork. Make sure liquids are cold otherwise cornstarch will lump.

Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and celery; cook for 5 minutes, stirring occasionally. Add mushrooms and cook for 3 more minutes.

Top 14 healthy casserole recipes from across the web

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Top 14 healthy casserole recipes from across the web

The most viewed healthy casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taco Casserole (Paleo, Whole30, low...

Buffalo Chicken Sweet Potato Casser...

Healthy Mexican Casserole

Broccoli Quinoa Casserole

Mexican Casserole

Instant Pot Mexican Casserole

Healthy Chicken Pot Pie {Crustless}

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Easy Cottage Cheese Casserole

Chicken Fajita Casserole

Creamy Garlic Spaghetti Squash Cass...

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The most viewed healthy casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine